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Mushroom and spinach breakfast melt
Mushroom and spinach breakfast melt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a delicious cheesy pide bread melt loaded with spinach, dukkah, and juicy portobello mushrooms for a satisfying breakfast.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 375g Portobello mushrooms, sliced
  • 40.00 ml pistachio dukkah
  • 120g baby spinach
  • 400g loaf Turkish pide bread
  • 70g fetta, crumbled
  • 82.50 ml coarsely grated mozzarella
Instructions:
  • In a large frying pan over high heat, heat oil. Sauté mushrooms until golden and tender, about 5 minutes. Stir in dukkah and cook for an additional 2 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper and remove from heat.
  • Trim ends off bread and discard. Cut loaf into 4 even portions, then split each one in half. Place the bases on a cutting board. Top with mushroom mixture, followed by feta and mozzarella. Finish by sandwiching with bread tops.
  • Preheat the sandwich press as instructed in the notes. Cook the sandwiches in 2 batches for 2 to 3 minutes until they are golden and crisp. Cut each sandwich into fingers before serving.

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